30-Minute Egg Roll in a Bowl

Ingredients

• 1 large head Cabbage (green cabbage or half green half red for color, shredded to about 5‑6 cups)
• 2-3 carrots Carrots (peeled and shredded (1 cup); can use store‑bought matchstick carrots (cook a bit longer))
• 1 small Sweet Onion (finely diced)
• 1 pound Ground Turkey (93% lean (93/7) for a balance of leanness and flavor)
• 2 tablespoons Olive Oil (extra virgin, divided)
• 3 cloves Garlic (crushed)
• 0.5 teaspoons Ginger (fresh, minced)
• 0.25 cup Chicken Broth (low‑sodium, used to deglaze)
• 2 tablespoons Soy Sauce (use tamari for gluten‑free or liquid aminos for Paleo/Whole30)
• 2 teaspoons Rice Vinegar (substitute apple cider vinegar for grain‑free diets)
• 0.25 teaspoons Black Pepper (ground)
• 0.5 teaspoons Salt (to taste)
• 1 teaspoon Toasted Sesame Oil (adds depth of flavor at the end)
• 2 tablespoons Green Onions (finely chopped, for garnish)
• 1 teaspoon Toasted Sesame Seeds (for garnish)

Instructions

1. Prepare Vegetables

   Thinly slice the cabbage into 1/4‑inch strips, then chop until you have about 5‑6 cups. Finely dice the onion. Peel the carrots and shred 1 cup using a food processor or cheese grater; if using matchstick carrots, note they may need a minute extra cooking.

   Time: PT10M

2. Cook Ground Turkey

   Heat the large skillet over medium heat, drizzle 1 tablespoon olive oil, add the ground turkey and cook 5‑6 minutes, breaking it up with a potato masher until almost fully cooked.

   Time: PT6M

   Temperature: medium heat

3. Sauté Onion

   Push the turkey to the side, add the remaining 1 tablespoon olive oil and the diced onion. Sauté 3‑4 minutes until the onion softens.

   Time: PT4M

   Temperature: medium heat

4. Add Carrots, Garlic & Ginger

   Stir in the shredded carrots, crushed garlic, and minced ginger. Cook for about 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: medium heat

5. Deglaze

   Pour in the chicken broth and scrape the browned bits from the bottom of the pan.

   Time: PT1M

6. Simmer Cabbage with Seasonings

   Add the shredded cabbage, soy sauce (or tamari/liquid aminos), rice vinegar (or apple cider vinegar), black pepper, and salt. Stir well, cover with the lid, reduce heat to medium‑low and cook 12‑15 minutes until the cabbage reaches your desired tenderness.

   Time: PT15M

   Temperature: medium-low heat

7. Finish with Sesame Oil

   Remove the skillet from heat, drizzle the toasted sesame oil, and stir to combine.

   Time: PT1M

8. Serve and Garnish

   Spoon the egg‑roll‑in‑a‑bowl into serving bowls, top with chopped green onions and toasted sesame seeds. Serve as is or over cauliflower rice, regular rice, or noodles.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

15 g

Fat

10 g

Fiber

4 g